EGGS
ALL YEAR
ASPARAGUS
MAY- EARLY JULY

Freezing
Asparagus
Preparation –Trim stalks by removing scales with a sharp knife. Cut into even lengths to fit containers.

Water blanch small spears 2 minutes, medium spears 3 minutes and large spears 4 minutes.

Cool promptly, drain and package, leaving no headspace. Seal and freeze.
RADISHES
JUNE-JULY
SPINACH
JUNE-JULY, OCT.

Greens
(Including Spinach)

Preparation – Select young, tender green leaves. Wash thoroughly and cut off woody stems. Water blanch collards 3 minutes and all other greens 2 minutes.

Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.
ARUGULA
JUNE-JULY

GREENS

Best Fresh for Salads
SPRING MIX
JUNE-JULY

GREENS

Best Fresh for Salads
ROMAINE LETTUCE
JUNE-JULY

Greens

Best Fresh for Salads
GREEN LEAF LETTUCE
JUNE-JULY

Greens

Best Fresh for Salads

RED LEAF LETTUCE
JUNE-JULY

GREENS

Best Fresh for Salads
KALE
JUNE-SEPTEMBER
CAULIFLOWER
JUNE-OCTOBER

Freezing
Cauliflower
Preparation – Choose compact white heads. Trim off leaves and cut head into pieces about 1 inch across. If necessary to remove insects, soak for 30 minutes in solution of salt and water (4 teaspoons salt per gallon water). Drain.

Water blanch for 3 minutes in water containing 4 teaspoons salt per gallon water.

Cool promptly, drain and package, leaving no headspace. Seal and freeze.


PURPLE CAULIFLOWER
JULY-OCTOBER
BROCCOLI
JUNE-OCTOBER

Freezing
Broccoli
Preparation – Wash, Remove leaves and split lengthwise so flowerets are no more than 1 1/2 inches across.

Water blanch 3 minutes in boiling water or steam blanch 5 minutes.

Cool promptly in ice water, drain and package, leaving no headspace. Seal and freeze.


ZUCCHINI
Late June-July
FRESH HERBS
ALL SEASON
CILANTRO
June-July-August
PICKLING CUCUMBERS
JULY-AUGUST
GREEN BEANS
JULY
CUCUMBERS
JULY-SEPTEMBER
DILL
JULY
SWEET CORN
JULY-OCTOBER

Freezing
Corn

Preparation – Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.

Corn-on-the-cob – Water blanch small ears (1¼ inches or less in diameter) 7 minutes, medium ears (1¼ to 1½ inches in diameter) 9 minutes and large ears (over 1½ inches in diameter) 11 minutes. Cool promptly and completely to prevent a "cobby" taste. Drain and package. Seal and freeze.

Whole Kernel Corn – Water blanch 4 minutes. Cool promptly, dr
CHERRY TOMATOES
JULY-OCTOBER

Freezing
Tomatoes
Preparation – Select firm, ripe tomatoes with deep red color.

Raw – Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.

Juice – Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze.

Stewed – Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.


TOMATOES
JULY-OCTOBER

Freezing
Tomatoes
Preparation – Select firm, ripe tomatoes with deep red color.

Raw – Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.

Juice – Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze.

Stewed – Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.

HEIRLOOM TOMATOES
AUGUST-OCTOBER
TOMATILLOS
AUGUST
JALAPENO PEPPERS
AUGUST-OCTOBER

Freezing
Hot Peppers

Preparation – Wash and stem peppers. Package, leaving no headspace. Seal and freeze.
ONIONS
AUGUST-OCTOBER

Freezing
Onions

Bulb onions store well in a cool, dry place. Freezing is usually not recommended.

Preparation – Choose mature bulbs and clean as for eating.

Water blanch for 3 to 7 minutes or until center is heated.

Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. These are suitable for cooking only.

Green Onions – Young green onions may be chopped for salads and sandwiches and frozen without blanching, but they will not be crisp. They will be h
RED ONIONS
AUGUST-OCTOBER

Freezing
Onions

Bulb onions store well in a cool, dry place. Freezing is usually not recommended.

Preparation – Choose mature bulbs and clean as for eating.

Water blanch for 3 to 7 minutes or until center is heated.

Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. These are suitable for cooking only.

Green Onions – Young green onions may be chopped for salads and sandwiches and frozen without blanching, but they will not be crisp. They will be h
CELERY
AUGUST
EGGPLANT
SEPTEMBER
GREEN PEPPERS
JULY-OCTOBER

Freezing
Bell or Sweet Peppers

Preparation – Select crisp, tender, green or bright red pods. Wash, cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings.

Heated – Good for use in cooking. Water blanch halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Unheated – Good for use in uncooked foods because they have a crisper texture, or in cooked foods. Package raw, leaving n
RED PEPPERS
OCTOBER

Freezing
Bell or Sweet Peppers

Preparation – Select crisp, tender, green or bright red pods. Wash, cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings.

Heated – Good for use in cooking. Water blanch halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Unheated – Good for use in uncooked foods because they have a crisper texture, or in cooked foods. Package raw, leaving no hea
CAYENNE PEPPERS
SEPTEMBER-OCTOBER
BANANA PEPPERS
SEPTEMBER
CARROTS
SEPTEMBER
PARSNIPS
LATE SEPTEMBER
BRUSSEL SPROUTS
SEPTEMBER-OCTOBER
CABBAGE
JULY-OCTOBER

Freezing
Cabbage

Preparation – Frozen cabbage are suitable for use only as a cooked vegetable.

Select freshly picked, solid heads. Trim coarse outer leaves from head. Cut into medium to coarse shreds or thin wedges, or separate head into leaves. Water blanch 1½ minutes.

Cool promptly, drain and package, leaving ½-inch headspace. Seal and freeze.
CANTALOUPE
JULY-SEPTEMBER

Freezing
Melons
(Cantaloupe, Watermelon)
Preparation – Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls.

Syrup Pack – Pack into containers and cover with cold 30 percent syrup. Leave headspace. Seal and freeze.

Unsweetened Pack – Pack into containers, leaving headspace. Seal and freeze.

*syrup pack go to link
WATERMELON
SEPTEMBER-OCTOBER

Freezing
Melons
(Cantaloupe, Watermelon)
Preparation – Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls.

Syrup Pack – Pack into containers and cover with cold 30 percent syrup. Leave headspace. Seal and freeze.

Unsweetened Pack – Pack into containers, leaving headspace. Seal and freeze.

BUTTERCUP SQUASH
OCTOBER

Freezing
Winter Squash
(Acorn, Buttercup, Butternut, Spaghetti)

Preparation – Select firm, mature squash with a hard rind. For spaghetti squash, mashing the cooked pulp is not necessary.

Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing winter squash in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze.
DELICATA SQUASH
OCTOBER
BUTTERNUT SQUASH
OCTOBER

Freezing
Winter Squash
(Acorn, Buttercup, Butternut, Spaghetti)

Preparation – Select firm, mature squash with a hard rind. For spaghetti squash, mashing the cooked pulp is not necessary.

Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing winter squash in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze.
SPAGHETTI SQUASH
OCTOBER

Freezing
Winter Squash
(Acorn, Buttercup, Butternut, Spaghetti)

Preparation – Select firm, mature squash with a hard rind. For spaghetti squash, mashing the cooked pulp is not necessary.

Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing winter squash in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal and freeze.
GOURDS
OCTOBER
PIE PUMPKINS
OCTOBER
HEIRLOOM PUMPKINS
OCTOBER
CARVING PUMPKINS
OCTOBER
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